Crispy Tofu Ranch Salad. Delicious, satisfying, vegan and easy to make! Crispy tofu topped over a variety of veggies accompanied by a creamy ranch dressing. Perfect for lunch or a light dinner. Ready in 30 minutes.
I made this creation over the weekend and it really shocked my taste buds with how good it tasted. Something about the homemade vegan ranch dressing with the crispy flavoured tofu and the fresh crunchy veggies.
This ranch tofu and salad is a great way to try more plantbased foods if you're looking to. It's absolutely delicious, comes together quickly and it's healthy especially with the vegan ranch dressing. I can't take credit for the dressing as it's from this blog (click here) but I've listed the recipe below.
For the dressing, you'll need a high powered blender and soaked raw cashews along with a few other ingredients. It's so easy to make and it's very versatile for other salads or even as a dipping sauce!
I also share other salad recipes below so make sure to check them out below!
Other Recipes You May Like!
Asian Salad with Sesame Lemon Dressing
Mandarin Avocado Salad with Lemon Onion Dressing
Sesame Peach Avocado Salad with Lemon Dressing
For the recipe
You will need the following ingredients for my vegan ranch tofu salad:
SALAD:
- 1 large pack of mixed baby greens
- 2 yellow bell peppers, diced
- 1 pint cherry tomatoes, halved
- 2 carrots, peeled and shredded
CRISPY TOFU:
- 350 grams extra-firm tofu, diced
- 3 tbsp corn starch
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp chilli powder
- 3 tbsp of avocado oil
Vegan Ranch Dressing:
Adapted from Veggies Save the Day
- 1 cup raw cashews (soaked for 30 minutes in hot boiling water)
- ½ cup reserved cashew water
- 1 tbsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried parsley
- ½ dried chives
- salt and pepper to taste
Required: High-speed blender
How to make a tofu salad
Vegan Ranch Dressing
- Soak raw cashews in a jar in hot boiling water for 30 minutes. Time Saving Tip: Soak cashews overnight in cold water in a jar and store in fridge.
- Reserve ½ cup of the cashew. Pour this into the blender along with the other ingredients and blend until super smooth. Transfer to a reusable squeeze bottle.
Salad
- Prepare your vegetables as listed above and arrange them onto your plates as the base for your salad. Optional: You can fry the bell peppers in some oil and salt over medium heat until soft.
Crispy Tofu
- In a medium size bowl, combine all cornstarch, garlic powder, chilli powder, salt and pepper and whisk together. Add in the diced tofu and coat each piece.
- Then in a non-stick pan set on medium heat, add avocado oil. Then add in the diced tofu and fry on both sides until golden brown. Approximately 5 minutes on each side.
- Add desired amount of crispy tofu and ranch dressing to your salad. Serve immediately and enjoy!
Give it a try!
Well I hope you give my Crispy Tofu Ranch Salad recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this vegan ranch tofu salad bowl, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
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Vegan Crispy Tofu Ranch Salad (30-min. Recipe)
Ingredients
SALAD:
- 6-7 cups mixed baby greens
- 2 yellow bell pepper diced
- 1 pint cherry tomato halved
- 2 carrot peeled and shredded
CRISPY TOFU:
- 350 grams tofu extra-firm, diced
- 3 tbsp cornstarch
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp chili powder
- 3 tbsp avocado oil
VEGAN RANCH DRESSING:
- 1 cup raw cashews
- ½ cup hot boiling water
- 1 tbsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp dried parsley
- ½ dried chives
- salt and pepper to taste
Instructions
VEGAN RANCH DRESSING:
- Soak raw cashews in a jar in hot boiling water for 30 minutes. Time Saving Tip: Soak cashews overnight in cold water in a jar and store in fridge.
- Reserve ½ cup of the cashew. Pour this into the blender along with the other ingredients and blend until super smooth. Transfer to a reusable squeeze bottle.
SALAD:
- Prepare your vegetables as listed above and arrange them onto your plates as the base for your salad. Optional: You can fry the bell peppers in some oil and salt over medium heat until soft.
CRISPY TOFU:
- In a medium size bowl, combine all cornstarch, garlic powder, chilli powder, salt and pepper and whisk together. Add in the diced tofu and coat each piece.
- Then in a non-stick pan set on medium heat, add avocado oil. Then add in the diced tofu and fry on both sides until golden brown. Approximately 5 minutes on each side.
- Add desired amount of crispy tofu and ranch dressing to your salad. Serve immediately and enjoy!
I have a packet of firm tofu in the fridge waiting to be made into something delightful and I think I just found the recipe. Thank you. Wishing you a very happy New Year!
This salad is yummy with the crispy tofu and that ranch dressing. Will be making again!